Rhu-berry Smash

About the cocktail:

One of our favorite spring-summer libations is the Rhu-berry Smash. When the sun is shining so bright, the first thought that comes to mind is a cold, crisp cocktail. The Rhu-berry Smash is a perfectly refreshing solution that gives you an opportunity to experiment with a variety of seasonal ingredients. Use your imagination and twist the recipe to match your preferences!

The Recipe:

• 1.5 oz Rhubarb-lemongrass infused rum*

• 0.75 oz Lime juice, freshly squeezed

• 0.5 oz Simple syrup**

• 5-7 seasonal berries (blueberries, raspberries or strawberries)

• 7 mint leaves

• Soda water

• 2 drops Peychaud’s Bitter

• 2 drops Rhubarb bitter 

Preparation:

Add Rhubarb-lemongrass infused rum, lime juice, simple syrup, seasonal berries and mint to a highball glass. Gently muddle the ingredients. Add half a glass of crushed ice and stir the drink with a bar spoon. Add another half glass of crushed ice and top with soda water. Gently stir with a bar spoon. Apply Peychaud’s bitter and rhubarb bitter to the top of the cocktail. Garnish with a mint sprig, berries and a rhubarb or lemongrass stalk. 

Rhubarb-lemongrass infused Rum*

Cut 7 oz of rhubarb stalks and 8 oz of lemongrass stalks into 1-2 inches long pieces and add to a large Mason jar or container with a tight lid. Add a 25 oz bottle of rum into the container. Silver unaged rums like Cana Brava, Don Q and Havana Club work best. It should be ready within 5-10 days depending on your flavor preference. The longer it infuses, the more flavor you extract from the rhubarb and lemongrass. Find your ideal balance! When finished infusing, double strain the liquid to separate all solids from the liquid. 

Make a Simple Syrup**

Measure by weight equal proportions of granulated sugar and warm water. Mix them together until the sugar is fully dissolved. Keep syrup refrigerated.